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SPICY KOREAN CHICKEN SOUP (DAKGAEJANG) | BEYOND KIMCHEE
From beyondkimchee.com
5/5 (6)Total Time 1 hr 30 minsCategory Main Course, SoupCalories 108 per serving
- In a large stock pot, add all the stock ingredients and pour water. Bring to a gentle boil, then simmer for 45 minutes. Transfer the chicken on the side to cool, discard the vegetables and reserved the stock. Shred chicken and set aside.
- In a large soup pot, heat oils over low flame, add the chili flakes and garlic. Cook until oil turns red and fragrant, stirring constantly; about 2 minutes. Be careful not to burn the chili flakes.
- Add the leeks and mung bean sprouts and stir-fry for 2-3 minutes until softened. Add the mushrooms and the reserved stock.
- Add the chili paste and mix everything well. Bring the soup to boil over medium heat and cook until the vegetables are soft and tender.
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SPICY KOREAN CHICKEN NOODLE STEW - LIVING THE GOURMET
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